Main Course
Rice Pancake
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
These delicious and wholesome Carrot and Napa Cabbage Rice Patties are a perfect way to turn simple ingredients into a crispy, flavorful dish! Grated carrots and finely chopped napa cabbage add a fresh crunch, while cooked white rice binds everything together. A beaten egg ensures the patties hold their shape, and a touch of salt and sesame oil enhances the natural sweetness of the vegetables. Pan-fried to golden perfection, these patties are crispy on the outside and tender on the inside—a delightful contrast in every bite. Easy to make and packed with nutritious veggies, this recipe is a fantastic way to enjoy a light yet satisfying meal or snack. Perfect for using leftover rice, these patties are versatile, kid-friendly, and great for lunchboxes or appetizers. Try them with a drizzle of soy sauce or a side of dipping sauce for extra flavor!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- white rice 1 cup cooked
- egg 1 large
The aromatics
- carrots ½ cup grated
- napa cabbage ½ cup finely chopped
The sauce & seasonings
- salt ¼ tsp
- sesame oil ½ tsp
menu_book Directions
1
Step 1
Grate the carrots and chop the napa cabbage into fine strips.
2
Step 2
Cook the white rice.
3
Step 3
Mix the grated carrots, chopped napa cabbage, and cooked white rice together.
4
Step 4
Add a beaten egg and mix well, then season with salt and sesame oil.
5
Step 5
Shape some of the mixed rice into small patties, flatten them, and pan-fry until golden brown.
Community Reflections
0.0
(0 reviews)
Please login to write a review
Write a Review
No reviews yet. Be the first to review this recipe!